油浸小番茄 Confit Cherry Tomatoes
我相信在多数的情况下大家都是生吃小番茄。但你知道其实有种做法可以把小番茄的味道发挥得淋漓尽致吗？那就是油浸。尤其对于我们本地生产的小番茄，不像外国进口的那么脆口甜美，但透过油浸这种做法，可以把小番茄的微酸转化为鲜甜，使它的美味翻倍！
为什么你会喜欢油浸小番茄？
我也遇到过不少不喜欢吃番茄的人，但他们的理由都是，又酸又涩，口感也不怎么样。如果你的家里成员也有这么一人，那你一定要给它试试油浸番茄。油浸的过程中，透过油脂恒温，慢慢地让小番茄蒸发掉一些水份的同时，微微的蒜头和香料的香味借助油脂渗透进爆开的果肉里，给小番茄注入了新的香气，软化了肉质，也把小番茄的酸转化为鲜甜，趁着温热的时候吃，每一个都是爆汁小番茄！
所需要的食材
- 小番茄
- 蒜瓣
- 黑胡椒粒
- 月桂叶
- 盐
- 橄榄油 / 橄榄油+初榨
备料重点
香料——
香料的部分-黑胡椒粒和月桂叶只是基础的香料供你们参考，也可以有很多不一样的变化哦~ 比如加入新鲜的香料像是百里香，迷迭香之类的。
~ 视频教程 ~
料理步骤
- 除了盐，把其他所有食材放进烤盘里
- 让小番茄都沾上油后，才撒上盐，这样盐才能附着在番茄上
- 放入预热好的烤箱 175C，10分钟
- 再把烤箱温度转成150C，
- 不用把小番茄拿出来哦，直接继续烤20分钟
- 不烫手后和香油一起冷藏，在2-3天内食用。
阿琴小贴士
- 油必须要盖过至少小番茄的一半
- 中途可以捞一捞让小番茄受热均匀
- 怎么加热都可以-烤箱/微波炉/锅子，温热就好，太热烫嘴！
多余的油脂还能重复利用吗？
当然可以！油浸过小番茄的橄榄油不但香香的，还融入了不少番茄的茄红素~ 由于我们用的是橄榄油，所以从冷菜-沙拉，凉拌，到热食-煎蛋，炒饭，炒菜，全都是这油排得上用场的地方哦！如果你有跟着我的小番茄系列一起做 Red Pesto, 那用来给这酱封顶也是很好的选择！
食材 Ingredients
步骤 Method
- 除了盐，把其他所有食材放进烤盘里
- 让小番茄都沾上油后，才撒上盐，这样盐才能附着在番茄上
- 放入预热好的烤箱 175C，10分钟
- 再把烤箱温度转成150C，
- 不用把小番茄拿出来哦，直接继续烤20分钟
- 不烫手后和香油一起冷藏，在2-3天内食用。
小贴士 Tips
Most of the time, people enjoy cherry tomatoes raw. But did you know there’s a way to unlock their flavor to the fullest? That’s where confit method comes in. Especially with our locally grown cherry tomatoes — they may not be as crisp and sweet as imported ones, but once they’re gently poached in olive oil, their slight tang transforms into a subtle sweetness, doubling their deliciousness!
Why You’ll Love Confit Cherry Tomatoes
I’ve met plenty of people who aren’t fans of tomatoes — it’s sometimes sour, a little astringent, not much fun to eat on texture as well. If someone in your household feels the same way, this recipe might just change their mind.
During the confit process, the gentle heat of the oil slowly draws out excess moisture from the cherry tomatoes. At the same time, garlic and herbs release their fragrance into the oil, which seeps right into the burst‑open flesh. The tomatoes turn tender and juicy, their acidity will be mellow down, serving it warm you’ll have a mini explosion of natural sweetness in every bite!
All you need
- Cherry Tomatoes
- Garlic
- Black pepper corns
- Bay leaves
- Salt
- Olive oil / Olive oil + Extra Virgin Olive oil
Ingredients Notes
Spices —
Black peppercorns and bay leaves are just for your reference, they can be anything else that you like. For instance, fresh herbs like thyme or rosemary add wonderful fragrance to this dish and the oil as well!
~ Video Tutorial~
Steps of making
- Place all ingredients except salt into a baking dish.
- Coat the tomatoes well with oil, then only sprinkle salt, so it can be sticks on the tomatoes.
- Bake in a preheated oven at 175°C for 10 minutes.
- Lower the temperature to 150°C
- Continue to bake for another 20 minutes, without taking out the tomatoes from the oven.
- If there’re any leftover, once its cooled to touch, store the tomatoes with the infused oil in the fridge. Best enjoyed within 2–3 days.
Cheen’s tips
- Oil must cover at least half of the tomatoes
- Half way baking can stir the tomatoes gently to make sure they’re cooked evenly
- Can heat up whichever way u prefer- oven/microwave/pan, not too hot ya, or it’ll burst and your month XD
Can you reuse the oil？
Absolutely! The extra olive oil is fragrant and packed with lycopene from the tomatoes. Use it anywhere:
- Cold dishes like salads or dressings
- Hot dishes like fried rice, stir-fries, or scrambled eggs
- As a finishing drizzle for pasta or bread
And if you’ve made or you’ll make my Red Pesto from the cherry tomato series, this oil makes the perfect topping to keep it preserved and fresh!
食材 Ingredients
步骤 Method
- Place all ingredients except salt into a baking dish.
- Coat the tomatoes well with oil, then only sprinkle salt, so it can be sticks on the tomatoes.
- Bake in a preheated oven at 175°C for 10 minutes.
- Lower the temperature to 150°C
- Continue to bake for another 20 minutes, without taking out the tomatoes from the oven.
- If there’re any leftover, once its cooled to touch, store the tomatoes with the infused oil in the fridge. Best enjoyed within 2–3 days.
小贴士 Tips
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